America's Test Kitchen Chocolate Chip Cookies

Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch to balance its sweetness. Melting the butter gave us the chewiness we were looking for. Cutting back on the flour and eliminating an egg white also improved texture and brought the brown sugar flavor to the fore. To give our chocolate chip cookie recipe the crisp edges and toffee flavor we wanted, we let the sugar dissolve in the batter for 10 minutes, then baked the cookies at a high temperature so the edges darkened while the centers stayed soft.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

I loved this recipe, made it a few times now, makes lovely caramely chewy cookies. I found the suggested 3 spoonfuls per cookie a bit huge, I switched it to 1 for a slightly more ‘uk normal’ biscuits, and lowered the cooking time to 10 minutes at 180 degrees c. I used dark chocolate chips to cut a little of the sweetness and do make sure you brown the butter, makes a real difference to the flavour! I used a large flat frying pan and it took about 10 minutes. Fab recipe!

Do NOT use the metric measurements from "Chef de Martee from Ireland"!!!!! The flour amount listed is about double the amount given in the original recipe!!!!!!! Do not make the same mistake as us poor fools

This is my new favorite chocolate chip cookie recipe! The brown butter flavor makes these a star. Just WOW. I decided to double the recipe. If I do so again I'll be sure to brown it 14 Tbsp at a time. I tried to brown it all at the same time and it spit a lot because of the moisture content of the butter. I would also stick to the lower end of the time range on the baking. 10-12 minutes should be good.